Rice and Mushroom Shortcrust Pastry Pie

Name: How to cook Rice and Mushroom Shortcrust Pastry Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Gary Waite

Rice and Mushroom Shortcrust Pastry Pie

I made the Recipe up . The filling of the pie was from my leftover homemade Mushroom Rissoto

Ingredient

Food ration :

2 people

Cooking time :

1 hr 5 min.

1 Packet

all Ready Rolled out Shortcrust Pastry

egg beaten for egg wash

Cooking instructions

* Step 1

Preheat oven to Gas Mark 6. Unravel the Shop bought all Ready Rolled out Shortcrust Pastry onto a suitable sized Baking Tray whilst the Baking Parchment Paper is still present underneath and then place the cold cooked Mushroom Rissoto too One side of the raw Pastry and then fold the otherside over

* Step 2

Crimp the edges of the raw Shortcrust Pastry and then crack a hen egg into a small Dessert Bowl and then beat with a Dinner Fork and then use a Pastry brush too give a egg wash too the top and sides of the raw Shortcrust Pastry

* Step 3

Trim off excess Baking Parchment Paper and then bake in the oven for 45 minutes at the oven temperature of Gas Mark 6. Allow too cool for about 5 hours

* Step 4

Place your own Baking Parchment Paper over the top of your partially cold cooked pie and then turn the cold cooked pie over and leave the old Baking Parchment Paper still on, so soggy bottom of the partially cooked pie is facing upwards and then bake with the old Baking Parchment Paper on for 10 minutes and then take it off and then bake for a further 10 minutes at Gas Mark 6. Done